Yield: 6 servings
Preparation is easy.
Preparation time is 40 minutes
Ingredients
- 1 pound live mussels (450 grams)
- 2 cup white vermouth (500 millilitres)
- 3 large tomatoes, diced
- 2 tablespoons flat leaf parsley, chopped
- 6 4 ounce pieces of halibut (6 x 125 grams)
- Salt and pepper
- 3 tablespoons canola oil
Directions
- Preheat the oven to 350 degrees Fahrenheit
- Clean the mussels of any mud or visible dirt. Put them in a large pan with the vermouth, chopped tomatoes and parsley. Put them over a medium heat to steam for 12 minutes.
- Meanwhile, put a small amount of canola oil in a non-stick pan over a medium heat. Once hot, season the halibut steaks and then slide them in to brown (about 2 minutes) and then move them to the oven to finish roasting.
- Once the mussels have cooked, drain the cooking liquid, keeping it aside. Pick the mussels out with a pin. Put the cooking liquid back in a pan. Reduce over a low heat for a couple of minutes. Stir in the remaining butter and add the mussels to the liquid.
- Remove the halibut from the oven and serve with the sauce around it.